Seasonal produce from Roux at Parliament Square

Head chef, Steve Groves
01/03/2018 - 09:00
Having undergone an “extensive refurbishment” last year (2017), Michel Roux Jr reopened Roux at Parliament Square with new “innovative menus” from head chef Steve Groves.

Specialising in contemporary European cuisine, Roux at Parliament Square draws upon Grove’s “knowledge of traditional cookery” and his modern approach to food, which has seen him reinvent classic dishes such as pork cheek, duck and a soufflé.

With prominence on using seasonal produce from British suppliers, customers can expect starters such as Dorset crab with apple, chilli and dashi and pork cheek with carrot, ale and Mangalitsa black pudding. Mains include trout with leek, pine nuts and watercress; dry-aged duck with beetroot, chicory and Yukon gold potato and for dessert, pear with pistachio, honey and crème fraiche or Guanaja chocolate with banana, peanut and yoghurt.

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